Zucchini Ciambotta

Time 1 hour
Yields Serves 4 to 6
Zucchini Ciambotta

Cut the onions, tomatoes, zucchini and potatoes into 1-inch cubes.


In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.


Add the tomatoes, zucchini and potatoes and salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.


When the ciambotta is done, remove it from the heat and stir in the basil. Serve hot or at room temperature.

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